Pies Recipes

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Pi Day Recipe

Pi Day

03.14.14 by Jackie
Mathematics plays a huge role in baking and if you've been following the most recent recipes on PhamFatale, you probably noticed Sunny's gorgeous vanilla buttercream ruffle cake. For those who might not know, Sunny is my oldest (and self-proclaimed coolest) sister-in-law. She's 18 and a senior in high school. Sunny is a math genius who recently caught the baking fever. Since it's her last year in high school, her homework workload has diminished quite a bit and now she feels the urge and has the energy to bake a lot after school! It's a good thing she excels in mathematics; measurements, fractions and geometry are necessary in this culinary field too. Coincidentally, she will receive by the end of today an answer from one of her college applications. We're all very anxious about the results (nobody wants her to move to the East Coast!). 

We have no clue where Sunny will attend college next year; all I can predict is she's going to love the pies I bake for her today on Pi Day. Whether the answer from colleges is positive or not, I know she'll find comfort in one of her favorite treats: pie! 

I've listed many of the pie recipes I've baked recently. Enjoy!

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July 4th Dessert: Peach Pie Recipe (Lattice-Top Pie) Recipe

We have been blessed with an abundance of insanely juicy and delicious doughnut peaches this year, and best of all, we got to them before the squirrels did! Like the more traditional apples, peaches  also symbolise America, summer and the 4th of July and I thought it would be fun to use them in a dessert. As an added bonus, doughnut peaches represent our family really well, as they are also Asian "immigrants" to the land of the free.

I prepared a traditional peach pie, but for a twist, I added a touch of ginger. I also decided to top the pie with a lattice pastry dough. I watched Disney movies over and over again during my childhood and I always dreamed of making a pie as beautiful as the one Snow White made.

What's better with warm pie than ice cream? Since I made a fairly traditional pie, I paired it with a surprisingly rich goat milk ice cream. The sweetness from the peach pie filling and the light tartness of the goat milk are wonderful foils. Stay tuned for the goat milk ice cream recipe!


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Kaffir Lime Ginger Glaze Recipe Recipe

Kaffir Lime Ginger Glaze Recipe

06.18.09 by Jackie

I have received many requests for the kaffir lime ginger glaze recipe. I keep forgetting to post it.

The story behind this glaze is kind of funny. I had just made a sweet and sour soup and my mother-in-law came into the kitchen to help clean up. She saw the leftover kaffir lime leaves, picked them up and was about to throw them in the trash. Even though we get our kaffir lim leaves from our garden, it felt like a waste. I shrieked and told her, I told her that I was going to use them. She asked me how I planned on using the leaves since we weren't making any more soup. I had to come up with something fast, so I said that I would use them in the glaze for the apricot tarts that were in the oven.

I added a little ginger to the syrup to balance out the citrus-y flavor of the kaffir lime leaves and I incorporated a little cornstarch to the syrup to get a thicker consistency because typically I use fruit jellies as a glaze. It turned out wonderfully.


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Blackberry Polenta Tart with a Kaffir Lime Ginger Glaze Recipe

I was very frustrated yesterday after the memory card of my camera crashed and I wasn't able to show off my beautiful crostata with pecan and blueberry pie filling. All I could rescue was only one photo of the crostata before it went into the oven. So to redeem myself, I'm offering you un cadeau de consolation, a consolation prize with a blackberry polenta tart.

The sweet dough is made with polenta which gives a very crumbly texture. I filled the tart with blackberry preserves, topped them with fresh blackberries and finished them with a kaffir lime ginger glaze. Everything was gone, it was delicious. Mission accomplished!


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Crostata with Pecan and Blueberry Pie Filling Recipe

* The memory card of my camera just crashed and that's the only picture I could recover of the crostata right before getting in the oven.

A crostata is a dessert that is filled with jams or fruits and its sweet crust is folded inward at each edge. It gives the tart a more artisanal, which means rustic in French, and free-form look than other regular pies.

I made the dough with polenta to give it a more crumbly texture and flavored it with star anise. I used fresh ginger and Meyer lemon for the filling in addition to the blueberries.


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